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atomic rose

Reged: 06/01/04
Posts: 7013
Loc: Maine (IBS-A stable since July '05!)
Asian Pasta Salad
      09/26/04 03:00 PM

This is another one of my oldies-but-goodies... I'm posting it as-is, but for most of us, raw vegetables are a bit harsh. To make this safer, cook the carrots and peas (or other vegetables) until tender but not mushy, and cool to room temperature before assembling salad.

3.5 to 4 oz rice stick noodles*

2 tablespoons peanut butter
2 tablespoons soy sauce
1/2 cup water
1/2 teaspoon very finely grated gingerroot
1 teaspoon cayenne pepper
1 - 3 cloves garlic, crushed (if raw garlic is too harsh for you, use roasted garlic or a bit of garlic powder)

1 cucumber, seeded and chopped
2 carrots, chopped
1/2 bag frozen pea pods, thawed
1/2 cup chopped fresh cilantro

Cook noodles according to package directions. Drain, and allow to cool to room temperature.

Combine all dressing ingredients in a small bowl. Whisk till very smooth and well-blended.

In a large bowl, combine pasta and vegetables. Pour dressing over top, mix well to coat. Cover and chill. Serves 4.

* If you can't find rice noodles (rice flour vermicelli) in the Asian foods section of your supermarket or grocery, you can substitute 8 oz. regular vermicelli.

Vegetables listed are just a suggestion. You could also add chopped bell peppers, fresh mushrooms, green onions, water chestnuts, sprouts - whatever fresh veggies you like!

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